Fluffy marshmallow cream filling nestled between two classic oatmeal cookies brings back childhood memories of eating Little Debbie Oatmeal Cream Pies. Homemade is always fresher, better, more flavorful and much healthier for you. These giant oatmeal sandwich cookies are a hit with my family and are sure to make someone smile in yours.
Serves: 10 large cookies
or approx. 24 smaller cookies depending upon the size you choose to make them.
Cook Time: 10-12 minutes
Temperature: 375 degrees F.
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs at room temperature
- 1 tsp. real vanilla extract
- ½ tsp. cinnamon
- 2 cups unbleached all purpose flour
- 1 tsp. baking soda
- ½ tsp. fine kosher salt (sea salt can be substituted)
- 3 cups uncooked rolled oats
- ½ cup unsalted butter, softened
- ¼ cup vegetable shortening (You can use all butter instead of shortening, however the cream will have a heavier texture and the cookie must be refrigerated or the filling will melt. Shortening stabilizes the filling and helps to create a lighter, fluffier filling which allows the cookie to be stored at room temperature in an airtight container.
- 1 ½ cups powdered sugar
- ¼ tsp. fine sea salt
- ½ tsp. Clear vanilla extract (regular vanilla works just fine, but gives the frosting a slight tanish hue. The taste is the same 🙂
- 1 jar or marshmellow cream (approx. 7 oz. If the jar has a bit more than 7 oz. it will work just fine)
- In a separate bowl, whisk together the flour, baking soda and salt. Set aside.
- In a mixing bowl, beat together the butter, granulated and brown sugar on medium speed until combined (about 2-3 minutes)
- Add in the eggs, 1 at a time, and mix on medium speed until incorporated. Scraping down the sides of the bowl as needed.
- Mix in the vanilla
- On low speed, gradually add in the flour mix into the wet ingredients. Mix until most of the flour has been incorporated. Scrape down the bowl.
- On low, add in the oats and mix briefly until just incorporated.
- Dough can be used right away, however I prefer to chill the dough for about 15 min. for easier scooping.
- Roll or scoop the dough into walnut size balls. I use a 4 tbsp. Ice-cream scoop
- Place large cookie balls 2 inches apart (5-6 to a sheet for the large cookies) on light colored baking sheets lined with parchment paper.
- Flatten the cookie balls slightly with the bottom of a drinking glass or your palm.
11. Bake for 10-12 minutes. The edges will be firm and starting to brown while the middle is set, but still looks undercooked.
12. Allow the cookies to cool for 5 minutes on the baking sheet. Then, remove to a wire rack to cool completely.
In a mixing bowl beat together the butter and shortening on medium speed, until the mixture is pale and fluffy, about 3-4 minutes.
On low, gradually add in the powdered sugar until all of the sugar has been incorporated.
Add in the marshmallow creme and beat on medium until smooth.\
Assemble The Cookies:
Pair the cookies up. Turn one cookie from each pair over so that the flat side of the cookie is facing up.
Pipe or spread the cream filling onto the flat side of one cookie. Top with the remaining cookie, creating a cookie sandwich.
Oatmeal Sandwich Cookies, are easy to make and much better than anything that you can buy prepackaged from our kitchen to yours. 💗